Creating the Pistachio Cloud Cake is a straightforward process. Follow these steps for a perfect result:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. Prepare the Pistachios: Finely chop the toasted pistachios and set aside. Reserve a handful for garnishing later.

3. Mix Dry Ingredients: In a medium bowl, sift together the flour, baking powder, and salt. Set aside.

4. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy.

5. Add Eggs and Extracts: Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla and almond extracts.

6. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Stir until just combined. Gently fold in the chopped pistachios.

7. Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

8. Cool the Cakes: Allow the cakes to cool in their pans for about 10 minutes, then transfer them to wire racks to cool completely.

9. Prepare the Frosting: In a medium bowl, whip the heavy cream with powdered sugar until stiff peaks form.

10. Assemble the Cake: Once the cakes are completely cool, place one layer on a serving platter. Spread a layer of whipped cream frosting on top, then place the second layer on top. Frost the top and sides of the cake with the remaining whipped cream.

11. Garnish: Sprinkle the reserved pistachios on top for a beautiful finish.